Prune Jelly

Ingredients

• a pound of prunes
• two ounces of white sugar
• the finely-peeled rind of a lemon
• a piece of cinnamon
• enough claret and water, mixed half and half, to cover them
• an ounce of gelatine
• a sherryglass of cherry brandy

Method

1. 1

   Stew prunes gently till tender.

2. 2

   Drain off liquid, stone prunes, and pass through a sieve.

3. 3

   Add kernels to prune pulp.

4. 4

   Steep gelatine in strained liquid, heat until dissolved, mix with prune pulp, and add cherry brandy.

5. 5

   Decorate a mould with blanched almonds, fill with prune liquid, and set on ice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 327. The excerpt below is the record exactly as published.

Prune Jelly.— Put into an enamelled saucepan a pound of prunes, two ounces of white sugar, the finely-peeled rind of a lemon, a piece of cinnamon, and enough claret and water, mixed half and half, to cover them. Stew gently till the prunes are quite tender. Take the pan off the fire, drain off the liquid, stone the prunes, and pass them through the sieve into a basin. Crack the stones, and add the kernels to the prune pulp. Steep an ounce of gelatine in the liquid strained off, put it on the fire, and when the gelatine is dissolved mix it with the prune pulp, adding a sherryglass of cherry brandy

Cook this with the app: pantry check, scaling, and the assistant.